Mutton Biryani

Ingredients

• 2 cups basmati rice, soaked
• 500g mutton, curry cut
• 1 cup yogurt
• 2 onions, sliced (half fried till golden)
• 1.5 tbsp biryani masala
• 1 tbsp ginger-garlic paste
• Mint, coriander, saffron milk, ghee, salt

Method

1. Marinate the mutton in yogurt, biryani masala, ginger-garlic paste and half the fried onions for at least 1 hour, ideally longer.
2. Cook the marinated mutton in ghee, covered, until fully tender — this takes 45 minutes to an hour, so allow enough time.
3. Parboil the rice with whole spices until about 70% cooked; drain.
4. Layer the rice over the cooked mutton, top with the remaining fried onions, mint, coriander and saffron milk.
5. Cover tightly and cook on low heat (dum) for 20 minutes; rest 5 minutes, fluff gently and serve with raita.